Vegan Strawberry Chocolate Chip Cake
Part cookie, part cake. This cake is light and fluffy like a cake but tastes like a cookie. It's pretty and delicious. It's the perfect summer cake!
Servings: 1 9 inch cake
Ingredients
- ½ c dairy-free margarine
- ¾ c granulated sugar
- ¼ c applesauce
- 1 tsp vanilla
- ⅓ c non-dairy milk
- 1 ½ c all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ c dairy-free chocolate chips
- 1 lb. strawberries, halved
- powder sugar for sprinkling
Instructions
- Preheat oven to 350° F and spray the bottom and sides of a springform pan. Set aside.
- Using a mixer, cream the dairy-free margarine and granulated sugar together until light and fluffy. Add the applesauce and vanilla and combine until thoroughly mixed.
- In a medium bowl, combine the flour, baking powder and salt. Add the flour mixture to the margarine mixture, alternating with the non-dairy milk. Combine but don't overmix.
- Stir in the dairy-free chocolate chips and pour into the springform pan. Place the sliced strawberries, cut side down. Bake 45-50 minutes until it is lightly browned on top and toothpick comes out clean. Let cool before slicing. Sprinkle the top with powdered sugar and serve.